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1
Preheat oven to 350 degrees F.
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2
Cream the butter and sugar in a mixer.
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3
Add the yolks, then flour, then heavy cream until just incorporated.
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4
Remove from the mixer and wrap in plastic wrap and let rest refrigerated over night.
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5
Roll out the dough on a lightly floured work surface to 1/4-inch thick.
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6
Use a round cutter to cut the dough to fit miniature tart molds that are 1 1/2 inches wide.
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7
Grease the molds with cooking spray and line the dough in the mold.
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8
Place on a sheet tray and bake in oven until golden.
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9
Place the passion fruit puree, butter and eggs into a stainless steel saucepan over medium heat.
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10
Use a wooden spoon to stir until the mixture becomes slightly thick.
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11
Be careful not to scramble the eggs.
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12
Make sure to stir along the edges of the saucepan.
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13
Remove from the heat and add the soaked gelatin sheets.
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14
Strain the mixture into a stainless steel bowl and let cool.
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15
Whip the heavy cream until soft peaks form and fold into the cooled passion fruit mixture.
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16
Place mousse into a piping bag fitted with a small fluted tip and pipe into tart shells.
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17
You can decorate with fresh mint leaves or small pieces of colorful fruit.
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18
Chill until ready to serve.
